To make Sunday's famous Omo Mase Stew (named after his father) and Aso-Rock's most popular dish you will need:
Feeds 4 people
Ingredients
- 2 handfuls of small fresh green chilli
- 6 fresh tomatoes (they should be nearly ripe and more green than red in colour)
- 3-4 small round chilli peppers (they should be nearly ripe and more green than red in colour)
- 2 ¼ pints of water
- Beef and/or tripe (enough for 4 people)
- 500ml palm oil
- 2 large white onions (roughly blended)
- 1level tablespoon salt
- 4tbsp Maggi Sauce
Method
- Roughly chop 2 handfuls of small green chilli, 6 fresh tomatoes and 3-4 small round chilli peppers. Add 2 ¼ pints of water to the vegetables and lightly blend in a mixer until you have a rough paste (not smooth). Pour the mixture into a pan over a medium heat, cover and leave to come to the boil. In the meantime you can lightly fry off the beef if required (the tripe does not need frying).
- When the sauce is boiling add the beef and tripe to the pan. If needed you can top up a bit with water. Leave to simmer.
- Pour the palm oil into a separate pan and heat until the oil turns white and becomes very fine/light. The oil will smoke a lot whilst it heats so make sure you have good ventilation or can open a window!
- When the palm oil is ready, the water in the stew will have reduced slightly again and you can add the oil to the stew. The oil will reduce the impact of the chilli, which by now will smell very strong. Leave the stew to cook for 25-30mins.
- When the stew has simmered for 25-30mins add the roughly blended onions, salt and Maggi sauce. Stir well, reduce the heat and leave to cook gently for a further 10 minutes.
- At the end of this time, taste the stew to see if there is enough salt. If there is excess oil on the top of the stew, skim it off with a spoon. The stew is now ready - serve with rice.
- This stew should be green, so the secret is to use very fresh, nearly-ripe hot chilli peppers and tomatoes, which are more green than red.
NB. For a milder version of this stew you should use more tomatoes, less chilli and only 1 or 2 hot chilli peppers and leave the stew to cook for a bit longer after adding the oil, as this will further reduce the impact of the chilli.
More information
For more on the Adesina's restaurant, visit the Aso-Rock website
